Craving a guilt-free breakfast treat that bursts with fresh fruity flavor? Get ready to transform your morning routine with these irresistible Whole Wheat Strawberry Muffins! Imagine biting into a moist, tender muffin packed with juicy strawberries and the wholesome goodness of whole wheat flour. These aren't just any muffins - they're a delightful balance of nutrition and indulgence that will make your taste buds dance and your body thank you. Whether you're a health-conscious foodie or just looking for a delicious breakfast option, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, beat the egg and then mix in milk and vegetable oil until thoroughly blended.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
- Carefully fold in the chopped fresh strawberries, distributing them evenly throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- • Use room temperature ingredients for better mixing and a more consistent texture. • Don't overmix the batter - lumpy is good! Overmixing can lead to tough, dense muffins. • For extra flavor, consider adding a sprinkle of cinnamon or vanilla extract to the batter. • Choose ripe, fresh strawberries for the most intense flavor and natural sweetness. • If using frozen strawberries, do not thaw them before adding to the batter to prevent color bleeding. • Check muffins a few minutes early - oven temperatures can vary, so start checking at 16-17 minutes. • For a prettier presentation, reserve a few strawberry pieces to place on top of the muffins before baking. • These muffins freeze beautifully - wrap individually for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 20mg
